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Author : Lendal Henry Kotschevar
Publisher : Simon & Schuster Books For Young Readers
ISBN 13 :
Total Pages : 576 pages
Book Rating : 4.38/5 ( download)
Download or read book Foodservice Planning written by Lendal Henry Kotschevar and published by Simon & Schuster Books For Young Readers. This book was released on 1985 with total page 576 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Lendal Henry Kotschevar
Publisher : John Wiley & Sons
ISBN 13 :
Total Pages : 620 pages
Book Rating : 4.8W/5 ( download)
Download or read book Foodservice Planning written by Lendal Henry Kotschevar and published by John Wiley & Sons. This book was released on 1977 with total page 620 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Full production requirements for operating food establishments and the mechanisms for utilizing fully or partially prepared foods are important components in food service planning. Specific attention is given to planning the characteristics and space allocations for the layout of the food service facility; to the functions of principal areas of the facility (e.g., food processing, food serving, management areas); to utility and environmental factors; and to the selection of the varied types of equipment for the food service facility. The material is intended for architects, educators, equipment producers, food facility planners/consultants, actively engaged in the study or planning of food facility layouts, and dietitians and food managers responsible for operating food service facilities. (wz).
Author : Paul J. McVety
Publisher : John Wiley & Sons
ISBN 13 : 0470072679
Total Pages : 274 pages
Book Rating : 4.77/5 ( download)
Download or read book Fundamentals of Menu Planning written by Paul J. McVety and published by John Wiley & Sons. This book was released on 2008-03-03 with total page 274 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding the fundamentals of menu planning is essential to building a successful foodservice concept since the menu is the foundation upon which a foodservice operation builds both its reputation and profit. Reflecting the latest menu trends in the restaurant industry, the authors show how research, surveys, and sales analysis are key to menu planning and design.Fundamentals of Menu Planning, Third Edition presents a complete overview of key aspects of menu planning, including designing, writing, costing, marketing, and merchandising a menu. The content in this edition is divided into three parts. Part I focuses on the evolution of the menu and includes topics such as menu trends in the industry, performing market research and creating a market survey, nutrition and dietary guidelines, and menu planning. Part II examines the financial aspects of menu planning such as performing a yield test, creating and writing standardized recipes, and recipe costing. Part III covers writing, designing, and merchandising the menu. With this accessible resource, hospitality management students, culinary students, restaurateurs and other foodservice professionals will all gain a thorough understanding of how an effective and successfully planned menu is fundamental to the success and profitability of the wider foodservice enterprise.
Author : Peter Rainsford
Publisher :
ISBN 13 : 9780936894355
Total Pages : 159 pages
Book Rating : 4.50/5 ( download)
Download or read book The Restaurant Planning Guide written by Peter Rainsford and published by . This book was released on 1992 with total page 159 pages. Available in PDF, EPUB and Kindle. Book excerpt: Restaurants are one of the most frequently started small businesses, yet they also have one of the highest failure rates. Peter Rainsford, a professor at the Cornell School of Hotel Administration and owner of a popular restaurant, and David H. "Andy" Bangs, Jr., have taken the practical techniques of the bestselling Business Planning Guide and applied them to one of the most difficult business problems: starting and managing a successful restaurant.
Author : John C. Birchfield
Publisher : John Wiley and Sons
ISBN 13 : 0471699632
Total Pages : 368 pages
Book Rating : 4.37/5 ( download)
Download or read book Design and Layout of Foodservice Facilities written by John C. Birchfield and published by John Wiley and Sons. This book was released on 2007-12-04 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide for the entire facility design process?--revised and updated In today's fast-moving business climate, the foodservice professional will likely be involved in several facility design projects over his or her career. Design and Layout of Foodservice Facilities, Third Edition provides a comprehensive reference for every step of the process, from getting the initial concept right to the planning, analysis, design, permitting, and construction--in short, everything needed to get to opening day of the new establishment! Packed with valuable drawings, photographs, and charts, this essential guide covers the nuts-and-bolts decisions that make the difference in an effective, efficient foodservice operation, including equipment selection, workflows, and legal compliance. This Third Edition features: Expanded focus on the front of the house/dining room area Updated and revised equipment chapter with new images of the latest equipment New pedagogical features incorporated throughout the text, including key terms, review questions, and questions for discussion Additional blueprints highlighting design trends Revised appendices that include Web references for additional information Expanded and updated glossary Design and Layout of Foodservice Facilities, Third Edition is an invaluable resource for students of foodservice management as well as professionals involved in foodservice design projects.
Author : Lendal Henry Kotschevar
Publisher : John Wiley & Sons
ISBN 13 :
Total Pages : 472 pages
Book Rating : 4.74/5 ( download)
Download or read book Food Service Planning written by Lendal Henry Kotschevar and published by John Wiley & Sons. This book was released on 1961 with total page 472 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edward A. Kazarian
Publisher : Wiley
ISBN 13 : 9780471290636
Total Pages : 424 pages
Book Rating : 4.37/5 ( download)
Download or read book Foodservice Facilities Planning written by Edward A. Kazarian and published by Wiley. This book was released on 1988-08-15 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: The foodservice industry gets more competitive every day. As a result, initial planning is extremely important and has become a key factor in determining the success or failure of an operation. This fully updated edition of the best-selling text on foodservice facilities planning shows students how to create a facility that blends the most efficient work environment with an ambience that will attract more customers. Students will find all-new information on how to-- * cost-effectively design an operation * properly select and efficiently maintain equipment * successfully plan and accurately evaluate foodservice layouts * plan fast-food facilities and bakeshops * cut costs through more efficient energy planning. Equipped with this comprehensive book, students will develop expertise in all aspects of foodservice facilities planning, from prospectus to finished facility. The author provides sample layouts of award-winning floor plans from which effective designs can be modeled. Students will also find practical exercises that help prepare them for common problems that may arise while planning their own operation. They will also learn how to organize data to begin planning, how to develop feasibility studies, how to fully equip and operate their own facility, and most important, how to make their facility achieve maximum productivity and profits. Whether you are a student just learning the business, a foodservice planner, consultant, or decision maker in the industry, this practical reference book can make you an indispensable member of the foodservice facility planning team. An ideal classroom tool for students interested in careers in the foodservice industry, Foodservice Facilities Planning can also offer firm guidance to veteran foodservice planners, consultants, and decision makers.
Author : Arora
Publisher : APH Publishing
ISBN 13 : 9788131300671
Total Pages : 372 pages
Book Rating : 4.76/5 ( download)
Download or read book Food Service And Catering Management written by Arora and published by APH Publishing. This book was released on 2007 with total page 372 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Edward A. Kazarian
Publisher :
ISBN 13 :
Total Pages : 244 pages
Book Rating : 4.8Z/5 ( download)
Download or read book Food Service Facilities Planning written by Edward A. Kazarian and published by . This book was released on 1975 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Barbara A. Almanza
Publisher : Pearson
ISBN 13 : 9780130964465
Total Pages : 0 pages
Book Rating : 4.68/5 ( download)
Download or read book Foodservice Planning written by Barbara A. Almanza and published by Pearson. This book was released on 2000 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: This comprehensive book has become a standard for designing and equipping a foodservice facility. Focuses on the role of the computer in foodservice planning and discusses the efficiencies technology can create. Includes one of the most comprehensive sections on equipment. Emphasizes the need for industrial engineering technologies in planning a start-up facility and successfully choosing and arranging equipment for optimum results. For anyone involved in restaurant, food service and hospitality management and planning.
